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Moroccan Catfish Couscous

1/4 cup almonds -- slivered
2 tablespoons olive oil
1 onion -- chopped
2 garlic clove -- minced
2 carrot -- cut on the diagonal
1 zucchini -- cut in 1-inch strips
1 small red bell pepper -- cut in strips
4 catfish fillet -- cut in 2-inch strips
1 cup canned chickpeas -- drained
1 3/4 cups chicken broth
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper -- to taste
1 cup couscous -- or rice

Place almonds on a baking sheet and toast in a 350 degree F. oven for 8-10 minutes until golden brown, then set aside. Heat oil in a large heavy skillet, add onions and cook over medium heat until softened, about 5 minutes. Add garlic, carrots, peppers, seasonings, chicken broth and 2 cups water. Bring to a boil and cook for 5 minutes. Reduce heat, add catfish, chickpeas and zucchini, and simmer for 12-15 minutes until catfish flakes easily with a fork. Prepare couscous or rice according to package instructions. Mound the prepared couscous or rice on a large serving platter, making a well in the center. Fill the well with catfish and vegetables, reserving some of the cooking broth, and sprinkle with toasted almonds. Serve remaining cooking broth separately to be spooned over individual servings.

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